Food Safety Flash Cards
Improve your knowledge of food safety facts with this flash card exercise. If you get stumped, use the Food Code Search to find the answers. If your answer is incorrect, the card will not change and the answer field will again become blank. If you have any problems with the application, click inside the answer box to return the cursor to the box before typing an answer or hitting "enter". The application requires a more current browser (at least Netscape 6 or Explorer 5).
Hit enter to start.
A pH of the food below this point is considered a safety barrier like refrigeration.
Final cooking temperature for a hamburger.
Final cooking temperature of a steak.
Final cooking temperature of eggs for immediate service.
The freezing point of water (used to calibrate thermometers).
Final cooking temperature of fish.
Within the first 2 hours, cool food to ____ degrees.
Reheat temperature.
Due to uneven heating, how many additional degrees should any item be cooked to in a microwave?
Final cooking temperature of pork.
Final rinse temperature of a hot water sanitizing dishmachine.
Food quick-chilled in shallow pans shall be stored at ____ inches or less in depth.
Final cooking temperature of poultry.
Cool food completely within ____ hours.
Cold food holding temperature.
Hot food holding temperature.
Finished! Refresh the page if you would like to try again.